Andere Kunden interessierten sich auch für
![Prospects of using date palm as a low-cost adsorbent]( "Prospects of using date palm as a low-cost adsorbent")
Prospects of using date palm as a low-cost adsorbent26,99 €![Bio-accumulation of essential and heavy metals in plant food]( "Bio-accumulation of essential and heavy metals in plant food")
Bio-accumulation of essential and heavy metals in plant food23,99 €![Reactivity of 2- Substituted Benzimidazole and their Biological Applications]( "Reactivity of 2- Substituted Benzimidazole and their Biological Applications")
Reactivity of 2- Substituted Benzimidazole and their Biological Applications32,99 €![Plant-based natural products as prototype leads for anticancer drugs]( "Plant-based natural products as prototype leads for anticancer drugs")
Plant-based natural products as prototype leads for anticancer drugs36,99 €![Occurrence des résidus et contaminants chimiques dans les miels]( "Occurrence des résidus et contaminants chimiques dans les miels")
Occurrence des résidus et contaminants chimiques dans les miels45,99 €![Biological and Catalytic Properties of Novel Organotin(IV) Derivatives]( "Biological and Catalytic Properties of Novel Organotin(IV) Derivatives")
Biological and Catalytic Properties of Novel Organotin(IV) Derivatives60,99 €![Synthesis & Biological Importance of Some Novel Pyranocoumarin Derivatives]( "Synthesis & Biological Importance of Some Novel Pyranocoumarin Derivatives")
Synthesis & Biological Importance of Some Novel Pyranocoumarin Derivatives23,99 €
Frying is one of the fastest and oldest methods of cooking food and its use dates back to the ancient Egyptians, in around the sixth century BC. Basically, frying is a dehydration process at high temperature (160-190 °C). The purpose of frying is the formation of a unique crust, color, flavor and texture. However, potato is probably the food most subjected to frying. During frying, oils are subjected to various deterioration processes such as hydrolysis, oxidation and thermal alteration, which generate a large number of compounds including Phytosterols oxidation products that may have negative effects on human health. The different vegetable oils used for frying are characterized by different fatty acid profiles. Phytosterols (plant sterols) are structurally similar to cholesterol and can also undergo oxidation, thereby producing a number of oxidation products. The purpose of this review to demonstrate the phytosterol oxidation products and its formation conditions, quantification, biological activities before and after oxidizing, sources and competing it in foodstuff especially at frying products.